Pancake batter


Pancake batter
Here is a pancake batter that is a little more sophisticated than the traditional version. The pancakes will be tastier with a softer texture.
223,8334.1/5 for 75 ratings
Grade this recipe:

Last modified on: March 10th 2019

For 20 pancakes, you will need:

Change those ingredients for: 10 pancakes 20 pancakes 40 pancakes 60 pancakes

How long does it take?

Time required for this recipe:
PreparationStart to finish
13 min.13 min.
Keeping: A few days in the fridge covered with plastic film.

Step by step recipe


Stage 1 - 5 min.
Pancake batter : Photo of step #1
Put into a blender goblet: 6 eggs, 60 g oil, 60 g caster sugar, 500 ml milk, 2 tablespoons rum and 1 pinch salt.

Stage 2 - 3 min.
Pancake batter : Photo of step #2
Pour in 80 g Noisette butter

Stage 3 - 2 min.
Pancake batter : Photo of step #3
Then add 250 g flour.

Note: it is important to begin by pouring in the liquids to avoid forcing the blender motor.

Stage 4
Pancake batter : Photo of step #4
Mix on medium speed...

Stage 5 - 3 min.
Pancake batter : Photo of step #5
...until the batter is evenly mixed.

Stage 6
Pancake batter : Photo of step #6
Your pancake batter is ready for use.

Remarks

If you do not have a blender, you can use a whisk.

You will find plenty of recipes that tell you to leave the batter to rest, but having tried both ways (resting / not resting), I have not found that it makes any difference.

A variation worth trying: replace half the flour with chestnut flour.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
3,167 Kcal or 13,260 Kj86 gr263 gr186 gr
158 %33 %25 %28 %
Per 100 g
Energetic valueProteins CarbohydratesFats
247 Kcal or 1,034 Kj7 gr21 gr15 gr
12 %3 %2 %2 %
Per pancakes
Energetic valueProteins CarbohydratesFats
158 Kcal or 662 Kj4 gr13 gr9 gr
8 %2 %1 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Some recipes that use this recipe

Crêpes Suzette
Crêpes Suzette

Crêpes Suzette are pancakes filled with orange-flavoured butter (butter and sugar mixed with Grand Marnier), caramelized in a pan and soaked in orange-flavoured syrup. This is an modified version of the recipe invented by Auguste Escoffier.
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Sweet pancake rolls from Brittany
Sweet pancake rolls from Brittany

Stewed apples, raisins soaked in whisky, toasted almonds, rolled in a lightly caramelized pancake.
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Yvetot Douillons
Yvetot Douillons

This dessert, named after a small town in Normandy, consists of a pear filled with confectioner's custard (French pastry cream), which is wrapped in a pancake and puff pastry, then baked. The "douillon" part of the name comes from a warm coat, the "douillette", of former times.
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See all recipes that use it

Source

After Gaston Lenôtre.

More recipes?

This recipe uses (among others)
MilkMilk: You can get more informations, or check-out other recipes which use it, for example: Chocolate sauce, Ciabatta, Mouna, Chocolate eclairs, Choux pastry (pâte à choux), ... All
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Doughnuts, Special small breads, Strawberry and rhubarb crumble, Toasted-flour biscuits, Fillets of sole meunière, ... All
Noisette butterNoisette butter: You can get more informations, or check-out other recipes which use it, for example: Grapefruit moelleux, Génoise (Genoa sponge), Lemon and lime cakes, Pistachio madeleines, Chocolate madeleines, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Foie gras cured in salt, Kugelhof for Nanou, Jam doughnuts, Lemon and lime cakes, Mulled wine Belle-Plagne style, ... All

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